The Best Small Batch Chocolate Cupcakes
These are the best small batch chocolate cupcakes ever! Topped with chocolate buttercream or whipped ganache frosting, they're rich, fudgy, and make just 6 servings. And since the recipe is oil-based, they stay moist and fluffy for days.
Equipment
- Medium mixing bowl
- Whisk
Ingredients
- 60 grams all purpose flour (½ cup)
- 20 grams Dutch process cocoa powder (¼ cup)
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ⅛ teaspoon Kosher salt I use Diamond
- ½ teaspoon instant espresso powder optional
- 60 milliliters neutral oil I use avocado oil (¼ cup)
- 50 grams granulated sugar (¼ cup)
- 50 grams dark brown sugar (¼ cup, packed)
- 1 large egg room temperature
- ½ teaspoon pure vanilla extract
- 60 milliliters buttermilk or whole milk (¼ cup)
- 30 milliliters boiling water (2 Tablespoons)
Instructions
- Preheat the oven to 350°F (177°C). Line a cupcake pan with 6 paper liners. Then, add the flour, cocoa powder, baking powder, baking soda, salt, and espresso powder to a small mixing bowl. Whisk and set aside.
- Combine the neutral oil, granulated sugar, brown sugar, egg, vanilla extract, and buttermilk or whole milk in a medium mixing bowl. Whisk until smooth, 1-2 minutes.
- Then, sift the dry ingredients into the wet ingredients. Whisk until the batter is about 75% mixed.
- Add the boiling water to the batter. Mix just until the batter is combined and there are no more streaks of flour or cocoa powder.
- Using a cupcake scoop, divide the batter between the 6 paper liners. They will be about ¾ of the way full. Bake the cupcakes for 17-20 minutes, just until an inserted toothpick has a few moist crumbs.
- Let the cupcakes cool in the pan for 5 minutes. Then, transfer them to a wire rack to cool completely. Frost with small batch chocolate buttercream or whipped chocolate ganache and enjoy!
Notes
It's very important to weigh the ingredients with a scale instead of measuring cups. Even just a little extra flour or cocoa powder can make the cupcakes dense and dry. But, if you don't have a scale, here's how to measure the flour and cocoa powder. First, fluff it with a whisk. Spoon the fluffed flour or cocoa powder into the measuring spoon and level it off without packing it in.
The instant espresso powder makes the cupcakes taste more chocolatey, but it's totally optional.
I like adding brown sugar for a note of caramel flavor, but you can always use all granulated sugar if you prefer.
Buttermilk will make the cupcakes more tender. To make your own, whisk 55 milliliters of whole milk with 5 milliliters of white vinegar, and let it sit for 5-10 minutes. Or, you can use all whole milk.
Don't skip the boiling water! The hot water will help "bloom" the cocoa powder, which brings out more of the chocolate flavor.
This recipe will make enough for 8 smaller cupcakes if you want to stretch the servings. Start checking for doneness at 14 minutes.
The nutrition information is just for the cupcakes, not frosting or any other toppings.
Nutrition
Serving: 1cupcakeCalories: 207kcalCarbohydrates: 27gProtein: 3gFat: 11gSaturated Fat: 2gCholesterol: 28mgSodium: 166mgFiber: 2gSugar: 17gIron: 1mg
Tried this recipe?Let us know how it was!